wheat flour wheat bran

Wheat Bran and Wheat Flour - Product Descriptions

1. Wheat Flour

What it is:

Wheat flour is the fine powder made by grinding the endosperm of wheat kernels after removing the bran and germ. It’s the main ingredient for bread, chapati, mandazi, cakes, and pasta.

Key specs for trade:

• Type: Usually Type 650, Type 1050, or All-Purpose. Type refers to ash content.
• Protein: 10% - 14.5%. Higher protein = better for bread. Lower protein = better for cakes/biscuits.
• Moisture: Max 14.5%
• Ash content: 0.5% - 0.7% for white flour. Lower ash = whiter flour.
• Gluten: Wet gluten 24% min for bread flour
• Color: White to off-white
• Packaging: 50kg PP bags, 25kg, or bulk

Use: Human consumption. Food grade only.

2. Wheat Bran

What it is:

Wheat bran is the outer layer of the wheat kernel that’s removed during milling to make white flour. It’s a by-product, high in fiber. Used for animal feed, not for making bread alone.

Key specs for trade:

• Protein: 14% - 17%
• Fiber: 8% - 12% max
• Moisture: Max 13.5%
• Ash content: 5% - 7%
• Color: Light to dark brown
• Odor: Fresh, no musty smell. No mold, no insects.
• Packaging: 50kg PP bags, bulk in 20ft containers, or 500kg jumbo bags

Use: Animal feed for dairy cows, poultry, pigs. Sometimes used in health foods for fiber.

Main Difference in 1 line:

Wheat Flour = The starchy inside of wheat, for human food.
Wheat Bran = The fibrous outer skin of wheat, mostly for animal feed.

Price difference: Wheat flour is 3-5x more expensive than wheat bran per MT because it’s for human consumption.